Red, White and Black Bean Casserole the Editors of Publications International, Ltd.
Makes 6 servings
|2||tablespoons olive oil|
|1||yellow or green bell pepper, cut into 1/2-inch strips|
|1/2||cup sliced green onions|
|1||can (14-1/2 ounces) chunky-style salsa|
|1||can (4-1/2 ounces) green chilies, drained|
|1||package (1-1/2 ounces) taco seasoning mix|
|2||tablespoons chopped fresh cilantro|
|2||cups cooked white rice|
|1||can (19 ounces) white cannellini beans, rinsed and drained|
|1||can (15-1/2 ounces) red kidney beans, rinsed and drained|
|1||can (15-1/2 ounces) black beans, rinsed and drained|
|1||cup (4 ounces) shredded Cheddar cheese, divided|
|1||package (6-inch) flour tortillas|
- oil in large saucepan over medium-high heat. Cook and stir pepper and green onions about 5 minutes. Add salsa, chilies, taco seasoning, cilantro and salt; cook 5 minutes, stirring occasionally. Stir in rice and beans. Remove from heat; stir in 1/2 cup cheese.
- mixture into prepared baking dish. Sprinkle remaining 1/2 cup cheese evenly over top. Cover and bake 30 to 40 minutes or until heated through. Serve with warm tortillas.
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